• prep: 10 min
• cook: 6 hr
• total: 6 hr 10 min

servings:

Super easy and DELICIOUS Crock Pot Mexican Casserole with quinoa, black beans, and ground chicken or turkey. Healthy, gluten-free comfort food!

• 1 tablespoon extra-virgin olive oil
• 1 pound ground turkey ( or chicken, I used 93% lean ground turkey)
• 1 medium yellow onion (diced)
• 1 cup uncooked quinoa
• 2 cans red enchilada sauce ((10 ounce cans) (mild or medium) or 2 1/2 cups homemade red enchilada sauce)
• 1 can black beans ((15 ounces), drained and rinsed)
• 1 cab fire-roasted diced tomatoes in their juices ((15 ounces))
• 1 cup corn kernels (fresh or frozen)
• 1 red bell pepper (cored and diced)
• 1 green bell pepper (cored and diced)
• 2 tablespoons chili powder
• 1 tablespoon ground cumin
• 1 teaspoon garlic powder
• 1/2 cup water
• 1 cup shredded Mexican blend cheese (divided)
• For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)

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